dinner
5 or so garlic cloves
2 red onions
1 med can fire roasted diced tomatoes
1 sm jar roasted red peppers
1 sm bad of frozen corn kernels
4 slices of bacon
1lb boneless skinless chicken breasts
1 cup crumbled queso fresco
1 sm can chipotle peppers in adobo sauce
1 handful cliantro
2 green onions
1 lime cut into wedges
4 cups crushed tortilla chips
1 avacado
4 cups chicken broth
1 tbl spoon oregano
1 tbl spoon basil
1 tbl spoon cumin
in a stock pot heat 2 tbl spoons of olive oil. chop bacon into small pieces and add to pot. once bacon is crisp remove from pot and set aside; reserve drippings. add diced red onions to the bacon drippings and saute until translucent. add finely chopped garlic. cook until tender. add basil, oregano, cumin, corn, tomatoes and all peppers to the pot.
in a separate skillet cook chicken breast through. allow to rest then cube. add cubed chicken to vegetables. add broth to cover. and simmer for 10 mins.
in each bowl place a small handful of tortilla chips and cheese. top with soup and garnish with cilantro, green onion, bacon, avacado and extra chips and cheese. squeeze the juice of 1 lime wedge over each bowl before serving.
it was pretty. bright green herbs, white cheese, red peppers and broth. i should have taken a picture.
